2 Tbsp olive oil
1 pork tenderloin, trimmed (about 1/12 lbs)
Kosher salt and freshly ground black pepper
1 pork tenderloin, trimmed (about 1/12 lbs)
Kosher salt and freshly ground black pepper
1 large red onion, sliced
3 garlic cloves, minced
1 cup barley
1 1/4 cup unsweetened apple cider
1 1/4 cup chicken broth
1 Tbsp grainy Dijon mustard
1 Tbsp regular Dijon mustard
3 sprigs fresh thyme
1 Honeycrisp or Granny Smith apple, cored and sliced in 1/4" thick wedges
2 stalks of celery chopped
1/4 cup chopped fresh parsley
Preheat the oven to 375 degrees.
Heat 1 Tbsp of the olive oil in a large Dutch oven over high heat. Pat the pork dry with paper towels and season all over with 1 tsp salt and 1/2 tsp pepper. Add to the pot and sear until golden brown on all sides, about 6 minutes. Remove to a plate.
Reduce the heat to medium-high and add the remaining 1 Tbsp olive oil and the red onion to the pot. Cook, stirring frequently, until translucent, about 3 minutes. Add the garlic, 1 tsp salt, and 1/2 tsp pepper and cook, stirring, until fragrant, about 1 minute. Stir in the barley and toast for 1 minute. Add the apple cider and scrape up the brown bits from the bottom of the pot with a wooden, spoon. Add the chicken broth, grainy and regular Dijon, celery and the thyme and bring to a strong simmer, about 2 minutes.
Return the pork to the pot along with any residual juices. Braise in the oven until an instant-read thermometer inserted in the thickest part reaches 145 degrees, 15 - 20 minutes. Remove the pork to a cutting board, tent loosely with aluminum foil and allow to rest.
Stir the apple into the barley mixture. Bake until almost all of the liquid evaporates and the barley and apples are just tender, 15 - 20 minutes.
Remove the thyme springs from the barley. Slice the pork into 1/2" thick medallions. Serve the sliced pork over the barley and apples. Top with parsley.
This isn't a quick dish, but it hits the spot when you're in the mood for comfort food.
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